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Easy Carrot Cake Cinnamon Rolls

These Eggless Easy Carrot Cake Cinnamon Rolls consist of an aromatic dough studded with grated carrots and a decadently spiced pecan, raisin filling. Topped off with a tangy plant-based icing, these are a delicious breakfast treat!

One carrot cake cinnamon roll on a plate with two others in the background

This recipe is an eggless, yeast-free spin on cinnamon rolls that combines components of carrot cake and cinnamon rolls into one deliriously delicious breakfast treat!

My daughter and I love these carrot cake cinnamon rolls because:
• They smell heavenly,
• They taste absolutely delicious,
• They can be made in 45 minutes,
• They are made with pantry-staple ingredients,
• They are plant-based, and
• They are super easy to make.

If you are out of eggs, no worries, these rolls don’t need any. If you are intimidated by blooming yeast, no worries, you won’t have to put aside those intimidations for this recipe.

Pantry staple Ingredients to make carrot cake cinnamon rolls dough
Ingredients to make the dough

What are the ingredients needed to make these carrot cake cinnamon rolls?

At first glance, you might think this recipe calls for a rather large number of ingredients, but if you read through the list, you might see that you already have most, or all, of the following ingredients hanging out in your kitchen ~ ingredients such as:

  1. Flour,
  2. Sugar,
  3. Brown sugar,
  4. Baking powder,
  5. Salt,
  6. Coconut oil or vegan butter,
  7. Almond milk,
  8. Cinnamon,
  9. Nutmeg,
  10. Ginger,
  11. Cardamom,
  12. Vanilla extract,
  13. Almond extract,
  14. Carrot,
  15. Pecans,
  16. Raisins,
  17. White vinegar, and
  18. Powdered sugar.
Ingredients to make cinnamon roll filling.
Ingredients to make the filling

It is only Thursday and I just made a second batch of these rolls for us. Yes – we adore these cinnamon rolls. They are not only delicious, but they smell heavenly too. Besides, with carrots, pecans, and raisins in them – eating one of these is like eating a salad, right? I kid! I kid!

Mixing the dry ingredients together to make these delicious healthyish cinnamon rolls.

I have made this recipe with coconut oil as well as this vegan butter (btw, this isn’t a sponsored mention, just an ingredient that I like). With the latter, these rolls had a slightly crispy outer roll as compared to the coconut oil. But both worked out well in this plant-based / vegan recipe.

Now, I’m not vegan, but I feel better mentally and physically when I incorporate more plant-based options into my diet. This just works for me. So, if you would rather use regular butter, please feel free to sub that in instead.

Like I did with these pumpkin cinnamon rolls, I leaned on aromatic and warming spices like cinnamon, cardamom, ginger, and nutmeg to flavor these rolls.

Rolling out the dough, filling it, rolling it up to cut before baking.

I studded the dough with grated carrots. And, I added pecans and raisins to the filling that was also spiced with cinnamon, cardamom, ginger, and nutmeg.

If you prefer your carrot cake with walnuts instead of pecans, feel free to use walnuts in these carrot cake cinnamon rolls. If you prefer your carrot cake without raisins, then leave out the raisins that I added into this filling.

Overhead photo of Carrot cake cinnamon rolls just out of the oven.

If you are trying to follow a gluten-free diet, then you can use Cup 4 Cup‘s gluten-free all-purpose flour blend (not sponsored either…hmmmm) or your favorite GF flour blend instead of regular all-purpose flour.

Baking tray with just iced cinnamon rolls.

These rolls are so easy to make!

In addition to the ingredients mentioned above, you will need one bowl (I often use the same bowl I make the dough in, to make the filling as well), a rolling pin, a board (or you could use your counter), and a circular baking pan.

After you gather the ingredients and utensils, it’s just a matter of:
• Mixing the ingredients for the dough together (dry first, then add in the wet),
• Roll out the dough,
• Mix up the filling ingredients,
• Spread the filling onto the dough,
• Roll it up,
• Cut it (I use a very sharp knife, but I’ve seen quite a few recipes that use dental floss or thread to cut the cinnamon rolls),
• Place on a baking tray,
• Bake.
• Drizzle on the icing, and…
• Enjoy!

Grabbing an eggless Carrot cake cinnamon roll.

These carrot cake cinnamon rolls are a deliciously decadent treat – perfect for Easter or any other weekend when Cinnamon Rolls are a must. They are so much more tastier than store-bought cinnamon rolls, and, even though they are on the decadent side, they are made with ingredients that you can easily read and come in at less than 3oo calories for one ~ that is with the icing!

If you love carrot cake as much as we do, here are recipes that employ carrot cake components into cookies, cupcakes, waffles, and even refined sugar-free bars!

[mv_create key=”1305″ type=”list” title=”Carrot Cake Options:” thumbnail=”” layout=”hero”]

Hoping you and your loved ones join my daughter and I in enjoying a batch of these cinnamon rolls this weekend!

One carrot cake cinnamon roll on a plate with two others in the background

Easy Carrot Cake Cinnamon Rolls

5 from 6 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 9 carrot cake cinnamon rolls
Author: Shashi
These Eggless Easy Carrot Cake Cinnamon Rolls consist of an aromatic dough studded with grated carrots and a decadently spiced cinnamon, pecan, raisin filling. Topped off with a tangy plant-based icing, these are a delicious breakfast treat!


For the dough:

  • 1 1/2 cups all-purpose flour
  • 1 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp cardamom
  • 1/2 cup shredded carrot approx 1 medium carrot
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 3 tbsp vegan butter or coconut oil melted
  • 1/3 cup + 1 tbsp almond milk

For the filling:

  • 2/3 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 3 tbsp vegan butter or coconut oil melted
  • 1/4 cup raisins
  • 1/4 cup pecans

For the icing

  • 1/2 cup powdered sugar
  • 1 tsp white vinegar
  • 2 tsp almond milk


  • Preheat the oven to 375 degrees F ( Approx 190 degrees celsius)
  • Add all-purpose flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cardamom to a bowl and mix well so ingredients are well incorporated.
  • Peel a carrot and using a kitchen grater (not Microplane one), grate the carrot so it yields 1/2 cup. Then add that 1/2 cup of grated carrot to the dry ingredients and mix well.
  • Melt the vegan butter by placing it in a microwave-safe dish and microwaving it for 20-30 seconds or until it is melted but not very hot.
  • Then add melted vegan butter to the dry ingredients along with the vanilla and almond extracts, and almond milk.
  • Mix well with a wooden spoon until liquid is absorbed as much as possible.
  • Then turn dough onto a floured board, scraping the bowl almost clean, and kneed until it is easily pliable.
  • Then, using a rolling pin, roll out the dough until it is a rough 11 x 15 rectangle (does not need to measure exactly)
  • Make the filling by placing the brown sugar, cinnamon, cardamom, ginger, nutmeg, pecans, and raisins in the bowl the dough was made in.
  • Melt the vegan butter and pour it into the bowl and mix well.
  • Then, spoon filling onto dough and spread it out so it is evenly distributed.
  • Gently roll dough with filling.
  • Using a very sharp knife (or thread) cut the large rolled-up carrot cake roll into 9 parts.
  • Place cinnamon rolls on a parchment-lined baking tray and bake for 35 minutes or until edges are crispy.
  • Remove rolls from the oven and let them sit on the counter for about 5 minutes.
  • Make the icing by combining the powdered sugar, vinegar, and almond milk into a thick paste and drizzle onto the rolls.
  • All that’s left at this point is to dig in!


Serving: 1g | Calories: 293kcal | Carbohydrates: 42g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 20mg | Sodium: 308mg | Fiber: 2g | Sugar: 24g
DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.

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  1. Michelle says:

    These were perfect for Easter! Especially loved the filling

  2. Neil says:

    As a huge carrot cake fan I’m loving these carrot cake cinnamon rolls Shashi! Hope you’re having a great Easter!!

  3. David @ Spiced says:

    As much as I love baking the traditional cinnamon roll, I do really enjoy a no-yeast version! This one is perfect for Easter…I’ve been craving some good carrot cake flavors here lately, too. I am intrigued by that tiny bit of vinegar in the icing…I’ve never used vinegar in icing! Either way, thanks for the fun recipe, Shashi. And I hope the Easter Bunny visits you and Lil S this weekend!

  4. angiesrecipes says:

    Such a great idea! I love all those wonderful spices and bet these buns taste amazingly delicious.

  5. Kristina Tipps says:

    What an awesome idea! My kids love cinnamon I can sneak some carrots in there!

  6. Michelle | Sift & Simmer says:

    These carrot cake cinnamon rolls look like the perfect hybrid! Can’t wait to try them!

  7. Angela says:

    I have never had anything like these great cinnamon rolls. My mouth was watering just looking at the picture. The taste did not disappoint.

  8. Deanne says:

    Oh my gosh, these look like the perfect sweets for Easter!! Yum!

  9. Dave says:

    Trying these for easter

  10. Regina Nolan says:

    Making these for dessert TONIGHT!